Gluten Free Pie Crust
2 1/3 c. gluten free flour blend
1/4 teas salt
1/2 c. shortening
1 egg
4-5 T cold water.

Combine flour and salt. Cut in shortening with pastry cutter. Whisk egg with 3 T water. With a fork, gently toss flour with egg mixture. Add more water as necessary until dough is no longer dry and holds a ball shape.
Roll out dough between two layers of plastic wrap. Remove top layer of plastic. With the dough still on the plastic wrap, transfer to pie plate. Peel plastic away. Cut away excess dough around the edge of the pie.
Crimp as desired, fill, and bake. Excess dough can be used to make designs for top of pie.

** I find it easiest to work with this dough if it has not been chilled. Chill after it is in the pie plate if desired.
Karen Adams (karenadams)
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